What's Cooking for Judgment Day: 20 Top Chefs' Last Meals

Not sure if you've heard, but May 21st is doomsday, apparently, which is a real downer for those of us who took the time to get a nice reservation for breakfast on Sunday morning. Honestly, I found this prediction way more amusing before New York City was engulfed in torrential rainstorms for the first three days of this week. Now, it seems that all that's left to do is await that inevitable plague of locusts and reflect on culinary triumphs past. To get in us all in that Rapture party spirit, I posed the following question to some of the nation's best chefs: Come Saturday (aka American Apocalypse Day), of all the dishes that you've made in your lifetime, what's the one that you want to be remembered for? Herein, their last testaments to cuisine:

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Michelle Bernstein(Michy's, Miami) is survived by her rabo encendido over biscuits, with orange butter: oxtail with cocoa, chilies, peppers, tomatoes and demi-glace, stewed 'til it falls off the bone, over homemade, tall, crisp-on-the-outside, moist-on-the-inside, piping-hot biscuits with plenty of sweet orange butter for spreading.

Michael Paley(Proof on Main, Louisville) is survived by the Mickey Mouse-shaped pancakes that he makes for his kids on the weekend.

Lachlan Mackinnon Patterson(Frasca Food and Wine, Boulder, Colorado) is survived by his version of the Friulian specialty frico caldo: shredded Yukon Gold potatoes with Montasio cheese and sweated onions, fried in a cast-iron skillet.

Marco Canora(Hearth, NYC) is survived by his rabbit stew with olives and rosemary.